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Vegetarian: Casserole with Zucchini, Beefsteak Tomato and Feta

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Vegetarian: Casserole with Zucchini, Beefsteak Tomato and Feta

The perfect vegetarian: casserole with zucchini, beefsteak tomato and feta recipe with a picture and simple step-by-step instructions.

  • 2 piece Zucchini fresh
  • 1 piece Beefsteak tomatoes big
  • 3 piece Fresh tomato
  • 1 bunch Basil
  • 1 pinch Seasoned Salt
  • Pepper from the grinder
  • Oregano (wild marjoram) spice
  • 1,5 tbsp Olive oil
  • 140 g Crumbled feta
  1. Wash the zucchini and tomatoes and cut them into thin slices.
  2. Crush the feta cheese.
  3. Grease an enema dish and layer the zucchini and tomato alternately in the dish.
  4. Season with salt, pepper, oregano and herbs as needed.
  5. Pour the crushed feta cheese over it.
  6. Bake in the preheated oven at 180 degrees C in the fan for about 20 minutes.
Dinner
European
vegetarian: casserole with zucchini, beefsteak tomato and feta

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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